Ingredients
-
4
-
1/4
-
1/4
-
1/4
-
6
-
1/4
-
2
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Ginger Soft-Shell Crabs, Good Food Magazine, June 1986, Good Food Magazine, June 1986
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Steps
|
1
Done
|
Coat Crabs With Flour Seasoned With Salt and Pepper. Saute in 3 T. Hot Oil in Large Skillet Over Medium Heat Until Golden Brown on Both Sides, About 4 Minutes. Cover and Cook 1 Minute. Remove from Skillet and Keep Warm. |
|
2
Done
|
Wipe Out Skillet. Saute Shallots in Remaining 3 T. Hot Oil Over Medium-High Heat 1 Minute. Add Ginger; Saute 1 Minute. Add Broth and Scallions; Heat to Boiling. Reduce Heat and Simmer 2 Minutes. |
|
3
Done
|
Dissolve Cornstarch in Soy Sauce and Sherry. Stir Cornstarch Mixture Into Skillet. Boil, Stirring Constantly, Until Thickened. |
|
4
Done
|
Spoon Sauce Over Crabs on Serving Platter and Sprinkle With Sesame Seeds. Serve Hot. |
